📝 About This Recipe
Step back into the mahogany-paneled dining rooms of Victorian England with this rich, velvety, and deeply savory classic. Once a staple of royal menus and grand railway hotels, Brown Windsor Soup is a sophisticated beef and root vegetable purée fortified with luscious Madeira wine. Its complex, umami-forward profile and silky texture make it the ultimate comforting starter for a traditional British feast.
🥗 Ingredients
The Meat and Base
- 1 lb Beef Chuck or Stewing Steak (cut into 1-inch cubes)
- 2 tablespoons Unsalted Butter
- 6 cups Beef Stock (high quality, low sodium)
- 1/4 cup All-purpose Flour (for thickening the roux)
The Aromatics and Vegetables
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 1 medium Parsnip (peeled and diced)
- 2 cloves Garlic (minced)
Seasoning and Finishing
- 1/2 cup Madeira Wine (or a dry Sherry)
- 1 tablespoon Worcestershire Sauce
- 1 piece Bouquet Garni (thyme, parsley stalks, and 2 bay leaves tied together)
- 1/2 teaspoon Browning Sauce (optional, for deep color)
- to taste Salt and Black Pepper (freshly cracked pepper is best)
- 2 tablespoons Double Cream (for garnish)
👨🍳 Instructions
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1
Pat the beef cubes dry with paper towels and season generously with salt and pepper. This ensures a better sear and deeper flavor.
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2
In a large heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Brown the beef in batches until a dark, caramelized crust forms on all sides (about 5-7 minutes per batch).
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3
Remove the beef from the pot and set aside on a plate. Lower the heat to medium and add the remaining tablespoon of butter.
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4
Add the onions, carrots, leeks, and parsnips to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and starting to brown at the edges.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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6
Sprinkle the flour over the vegetables and stir constantly for 2-3 minutes. This creates a roux that will thicken the soup and removes the 'raw' flour taste.
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7
Slowly pour in 1 cup of the beef stock while whisking or stirring vigorously to scrape up all the flavorful brown bits (fond) from the bottom of the pot.
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8
Add the remaining beef stock, the browned beef (and any juices), the bouquet garni, and the Worcestershire sauce. If using browning sauce for that classic dark hue, add it now.
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9
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 90 minutes, or until the beef is incredibly tender.
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10
Remove the bouquet garni and discard. Using a slotted spoon, remove about half of the beef chunks and set them aside.
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11
Use an immersion blender to purée the soup until completely smooth. Alternatively, transfer to a stand blender in batches, taking care with the hot liquid.
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12
Finely shred or chop the reserved beef chunks and return them to the puréed soup for texture.
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13
Stir in the Madeira wine and simmer for an additional 5-10 minutes to allow the alcohol to cook off and the flavors to meld.
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14
Taste and adjust seasoning with more salt or pepper if needed. The soup should be thick, glossy, and a rich brown color.
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15
Ladle into warm bowls. Garnish with a tiny swirl of cream and a crack of black pepper before serving.
💡 Chef's Tips
For the most authentic flavor, use a dark beef stock made from roasted bones rather than cubes. Don't rush the browning of the meat; that deep caramelization is where the 'Brown' in the name truly comes from. If the soup is too thick after puréeing, thin it slightly with a splash of extra stock or water. If you cannot find Madeira, a dry Oloroso Sherry is an excellent substitute that maintains the soup's complexity. This soup actually tastes better the next day, making it a perfect make-ahead dish for dinner parties.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered crusty bloomer bread or sourdough. Pair with a glass of the same Madeira used in the cooking for a cohesive flavor experience. Accompany with a side of sharp English cheddar and pickled onions for a true British pub-style lunch. A light garnish of fresh chives or parsley can add a pop of color to the deep brown aesthetic.